Man, why are miniature things so likable? Don’t get me wrong, these BBQ jackfruit sliders are absolutely mouthwatering and deserve all the love they received, but, they’re equally appealing because of their size? I don’t understand it. I’m into it nonetheless.
This recipe took forever to post because, well, I lost it. Any time I make sauces I eyeball the ingredients — except when I know I want to share it with others. I consciously documented measurements as I went along concocting the sauce annddd managed to lose the paper. So, this is my best guess at what I created. I’m going to remake it this week and will make sure to note any adjustments, but just know that this is pretty spot on to all the craziness I added to get the flavors on point.
A note of the slaw: I dislike mayo on mine. I have become scarred from having cabbage served in a sea of mayo one too many times. If you’re anything like me and went years avoiding slaw for the same reason, give this version a try. I promise it’s so delicious; you will want to eat it as is. And you’ll need to, because uh, you’ll have a lot of leftovers with this recipe. Get creative and throw it in wraps, or add it to your weekly meal prep containers along with other veggies!
Although it seems like a lot of steps, this honestly shouldn’t take too long. Hopefully, some of these ingredients are already in your kitchen. And if they’re not, they’ll be great to add to your pantry arsenal for use in the future. While I recommend making sauce from scratch EVERY TIME, if you are only looking for fun new vegan recipes to try, you could skip making the BBQ Sauce & Chipotle Mayo homemade and buy both from the store. That way, all you need to do is prepare the jackfruit, slaw, and sweet potato fries. I made the BBQ sauce a few days in advance; it saves time, yes, but mainly, I do this because any sauce will taste better when it has time to sit for 24+ hours. As for the pretzel buns, I found them at the grocery store with no eggs and milk in them so they were unintentionally vegan! If you can’t find them, just buy some traditional buns and I promise it will be just as magical.
If you ever make anything on the blog, be sure to tag @amongtheflora and/or hashtag #amongtheflora on Instagram so I can see your creations. Enjoy!
- 1 tablespoon light oil (grapeseed, olive oil, etc)
4 cloves garlic
1/2 onion, diced
1 15 oz. can diced tomatoes
1/2 cup coconut sugar
4 tablespoons balsamic vinegar (or rice, acv, etc)
2 tablespoons vegan Worcestershire sauce
4 tablespoons molasses
2 tablespoons soy sauce or coconut aminos
2 tablespoons liquid smoke
2 tablespoons ground mustard
1/2 teaspoon cayenne pepper
salt to taste
- Heat the oil in a saucepan over medium-high heat. Add the garlic and onions and cook for 5-8 minutes. Be sure to stir so they’re not burning. Remove from heat once the onions are translucent.
- Add the onions + garlic to a blender and pulse until they’ve broken up a bit. Put the rest of the ingredients into the blender and mix again to combine.
- Transfer the sauce to the saucepan. Keep on high to bring to a boil. Once it boils, reduce to low heat and allow to simmer for about 30 minutes. Taste after simmering and add whatever ingredient it needs. More spice, acidity, sugar, etc. You could also add garlic powder + onion powder at this point if you want more seasoning.
- Let the sauce cool completely before storing in the refrigerator.
- 1/2 red cabbage
- 1/4 white cabbage
- 3 carrots, grated
- 6 Tablespoons extra virgin olive oil
- 4 Tablespoons vinegar (rice vinegar, acv, etc.)
- 4 Tablespoons dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- Chop the cabbage into thin slices and mix with the grated carrots.
- Add the EVOO, vinegar, mustard, salt, and pepper to a mason jar, close the lid, and shake.
- Pour dressing over cabbage and mix.
Sweet Potato Fries
- 2 sweet potatoes
- olive oil
- garlic powder
- s & P
- Cut the sweet potatoes into fry-like shapes and soak them in a bowl of cold water for about 1 hour.
- Preheat oven to 400°.
- Remove the sweet potatoes from the water, and dry them with a kitchen towel.
- Place on a baking sheet with oil, and spread them evenly, making sure they are not laying on top of each other.
- Top with garlic powder, paprika, salt & pepper and mix around.
- Bake for 15 minutes. Flip the potatoes, then continue baking for another 15-20 minutes.
- 1 cup vegan mayo
- 2 tbsp sauce from canned chipotle/adobe peppers
- 2 tsp lemon juice
- dash of cayenne pepper (optional)
- Put in a blender to combine. Add salt, pepper, and cayenne to taste.
- 2 cans of jackfruit in brine
- homemade bbq sauce
- Drain the jackfruit thoroughly and add it to a saucepan over medium-high heat. You’ll want a decent size pan for this if you are using the recommended two cans.
- Sautee the jackfruit with no sauce for about 5 minutes to remove as simmer out as much moisture as possible.
- Add the bbq sauce to the pan (however much you like – use your discretion) and reduce the heat to low.
- Let cook on the stove for about 30 minutes.